It’s so good! You can skip making the sauce if you want, but the sauce is worth it.
The coconut browns really quickly, so the chicken will need to finish cooking in the oven. Go ahead and cook it in the skillet first, though, so you have yummy pan drippings for the sauce. The coconut flakes should be unsweetened.
When I say “thin chicken breasts”, I’m referring to the packs of thin-cut chicken breasts they have at Randall’s. Usually about 1.5 pounds. Very convenient. But you could buy regular chicken breasts and slice them in half, resulting in two pieces of thin chicken breast. Or you could pound them thin.
It calls for only 1/4 cup of chicken broth. I have found 1 cup packages of chicken broth in 4-packs at the fancy grocery store, and I buy those. I use leftover chicken broth to cook veggies, or the next night in something else, or it could be frozen.
1-2 pounds thin chicken breasts or chicken tenders
2 tablespoons honey
drizzle of vegetable oil
1 cup panko bread crumbs
1/2 cup unsweetened coconut flakes
2 tablespoons olive oil
2 tablespoons butter
1 garlic clove, crushed
1 mini bottle of white wine (about 1 cup)
2 tablespoons honey mustard
1/4 cup or so heavy whipping cream
1/4 cup or so chicken broth
Equipment: large skillet, baking sheet
Start preheating the oven to 350.
Thin the honey with the oil, in a bowl. Mix the panko and the coconut flakes in another bowl. Season the chicken lightly on both sides with salt, then dip in the honey, then dip in the panko/coconut mixture.
Heat up the olive oil and butter in a skillet. When hot, cook the chicken pieces until brown on both sides. The chicken probably won’t be cooked through yet. Set the chicken pieces on a baking sheet and put in the oven to finish cooking while you make the sauce. Do not wipe out the skillet.
Cook the garlic in the pan drippings for 30 seconds, then add the wine and cook until the wine has reduced by half. Add the mustard and stir to combine. Then add the cream and the chicken broth, and cook until the sauce is the appropriate consistency. Check on the chicken to see if it’s done cooking (no longer pink in the middle), and when done serve with the sauce.
